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Grilled Zucchini and Squash in Dijon Marinade

Grilled zucchini and squash in a Dijon marinade for glossy, caramelized char-marked planks with bright tang from white wine vinegar. The vegetables marinate 30 minutes, then grill until browned and finish with reserved marinade for extra flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-American
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 zucchini Sliced into 1/3-inch diagonal planks.
  • 2 yellow squash Sliced into 1/3-inch diagonal planks.
Dijon Marinade
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 tbsp white wine vinegar
  • 2 cloves garlic Minced.
  • 1 tsp fresh thyme
  • 1 tsp honey
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
For serving
  • 0.5 fresh thyme Fresh thyme and lemon for serving.
  • 0.5 lemon Serve with lemon.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the Dijon marinade
  1. Whisk olive oil, Dijon mustard, whole grain mustard, white wine vinegar, minced garlic, fresh thyme, and honey until smooth.
  2. Season with salt and black pepper to taste.
Marinate the vegetables
  1. Toss the zucchini and yellow squash planks with the Dijon marinade, then let sit for 30 minutes to coat.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Remove the vegetables from the marinade (reserve remaining marinade) and grill for 3–4 minutes per side until caramelized and visibly charred.
  3. Brush the vegetables with the reserved marinade during the last minute of cooking for a glossy finish.
  4. Arrange on a platter, drizzle any remaining marinade over, and garnish with fresh thyme before serving with lemon.

Notes

Pro tip: Slice planks evenly (about 1/3-inch) so they char at the same pace, then keep the grill at medium-high so the marinade caramelizes without burning. Refrigerate leftovers up to 3 days in a sealed container; reheat briefly on a hot grill or in a skillet. Freezing isn’t recommended because the squash texture softens. Dietary swap: use maple syrup instead of honey for a similar sweetness in the marinade (still not vegan).